Breakfast was beans and eggs with a sope and some cheese.
Breakfast was mexican rice and bean with huevos and a piece of bread.
Breakfast was eggs with oyster mushrooms and fresh garbanzo beans and a sope.
Breakfast was eggs, bacon, asparagus and a biscuit.
Whoever invented breakfast for dinner is a genius. Had buttermilk biscuits and gravy with bacon and eggs. It was pretty damn near perfect. Oh and ALL local!
Breakfast was eggs with asparagus and bacon. Oh and a sope.
Breakfast was left over panzanella and a hard boiled egg.
Left over panzanella, bread and a hard boiled egg. What can I say? I’ve been lazy lately.
Breakfast were two egg and potato and cheese tacos. Muy bueno.
Had the same for breakfast today that I did yesterday, but this time with a full size croissant.
I made homemade pappardelle all’ uovo with Bledsoe Farms responsibly raised pork sausages, cremini mushrooms, leeks and spring garlic in a wine reduction. Side of local sugar snap peas, lightly sauteed with red chili flake, garlic and pork fat (mmm… pork fat…). With the organic salad and a balsamic vinaigrette and some of my chicken’s eggs. Dinner was great!
I had scrambled eggs with asparagus and cremini mushrooms. Added some red pepper flake so that it was spicy! Also had two mini homemade croissants.
About Me
Recipes
What's in Season?
This is more of an experiment to record what I eat and become more self aware about the food systems that I participate in.
But it will also contain recipes for using the freshest, most local produce available and details about all the great produce you can get in Northern California.
